Light Shrimp and Crab Remoulade

Not your typical salad, this one is made with mayonnaise as the base. Using light or olive oil-based mayonnaise is a little healthier than traditional mayo.

📝 Ingredients

• 1 cup olive oil mayonnaise
• 2 tablespoons Creole mustard
• 2 tablespoons dry white wine
• 1 and 1/2 tablespoon fresh lemon juice
• 1 teaspoon horseradish
• 1 teaspoon fresh parsley (minced, or cilantro to change it up)
• 4 medium scallions ( minced)
• 1/4 teaspoon cayenne (more or less to your taste)
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper (or you can use white pepper)
• 1/8 teaspoon salt (or to taste)
• 1 and 1/2 pounds medium shrimp (peeled, deveined, tails removed, cooked chilled)
• 8 ounces lump crab (cooked and cleaned)
• 8 medium Romaine lettuce (Romaine, Iceberg, Bibb, any lettuce)
• or crackers if serving as a dip

👨‍🍳 Instructions

1. 1Most grocery stores will cook the shrimp and crab for you. It costs a little more but is well worth it for the convenience and time savings.
2. 2In a medium bowl, stir the mayonnaise, mustard, wine, juice, horseradish, parsley, scallions, cayenne, paprika, pepper, and salt.
3. 3Stir in shrimp and crab.
4. 4Serve as a dip or add lettuce leaves to salad plates, top with salad, and garnish with parsley, cilantro, or green onions